The Mountain Table
Where ingredients tell their own stories
Look, we're not gonna throw fancy French words at you or pretend everything's deconstructed molecular magic. What we do here is pretty straightforward - we work with farmers and foragers who know these mountains better than anyone.
Our chef, Marcus, spent fifteen years in Vancouver's restaurant scene before he realized he'd rather cook with ingredients that haven't traveled further than he can drive in an hour. Now he's out there meeting producers, arguing about potatoes, and honestly? The food's never been better.
Breakfast starts at 7, dinner service runs 5:30 to 10. We've got a prix fixe menu that changes with what's actually good right now, plus an a la carte if you're feeling particular about things.
Small team, big hearts, zero pretension
Executive Chef
Started washing dishes at 14, never really left the kitchen. Worked under some serious names in Vancouver but traded the city chaos for mountain air three years back. Obsessed with wild mushrooms and makes a risotto that'll ruin you for anyone else's version.
Pastry Chef
Montreal-born, Paris-trained, Whistler-obsessed. Came here for a ski season, stayed for everything else. Her tarte tatin uses apples from an orchard twenty minutes down the road, and she's somehow convinced local beekeeper Jim to save her the good honey before anyone else gets it.
Sommelier
Don't let the fancy title fool you - Thomas drinks beer after shift like everyone else. But yeah, he knows his wines. Spent years in Okanagan Valley wineries before joining us. His pairing suggestions actually make sense, and he won't judge you for ordering red with fish.
Dining Room Manager
The person who makes sure everything runs smooth when it gets crazy busy. Hospitality's in her blood - her family ran a B&B in Quebec for decades. She's got this talent for remembering everyone's name and dietary restrictions, which honestly seems like a superpower sometimes.
Menu shifts with the seasons - this is what's happening right now
Roasted golden and red beets, goat cheese from Fraser Valley, candied walnuts, arugula. Sounds fancy but it's basically a really good salad that happens to look pretty.
Wild foraged mushrooms (Marcus knows a guy), cream, truffle oil, sourdough crisp. Changes based on what's growing - sometimes porcini, sometimes chanterelles.
BC trout, dill creme fraiche, capers, crispy potato. Light enough you won't ruin your appetite but substantial enough to share (or not, we won't judge).
Pacific salmon, roasted root vegetables, lemon-dill butter sauce. Cooked medium unless you tell us otherwise - trust me, it's perfect at medium.
Alberta beef short rib (slow-cooked for like eight hours), creamy polenta, red wine reduction, grilled asparagus. This one's a bit heavy but worth every calorie.
Arborio rice, seasonal mushrooms, parmesan, white wine. Vegetarian but nobody seems to miss the meat. Marcus refuses to rush this one - it takes as long as it takes.
Maple-glazed duck breast, sweet potato puree, Brussels sprouts, cherry gastrique. A bit sweet, a bit savory - somehow it all works together.
Caramelized apples, puff pastry, vanilla ice cream. She'll fight you if you call it upside-down apple pie, but yeah, that's basically what it is. And it's amazing.
Flourless chocolate torte, raspberry coulis, whipped cream. Rich doesn't even cover it - share this one unless you're really committed.
Local honey panna cotta, seasonal berries, mint. Light enough you won't feel guilty, fancy enough you'll feel sophisticated.
Floor-to-ceiling windows facing the mountains (yeah, we know we got lucky with the view). Seating for about 60, but we keep it intimate - you're not gonna feel like you're in a cafeteria.
There's a chef's table near the kitchen if you're into that sort of thing - basically front-row seats to all the organized chaos. Marcus pretends it doesn't make him nervous, but we all know better.
Breakfast Starts
Dinner Service
Give us a call or swing by - we'll sort you out. Dinner reservations are smart on weekends, but breakfast and lunch are usually pretty chill.
Got something special coming up?
We can close off a section for groups up to 20. Custom menus available - Marcus loves this stuff, honestly. Give us a week's notice and we'll make it special.
Thomas runs these monthly - six wines, small plates, stories about vineyards. Limited to 12 people because that's all who can fit around the tasting table comfortably.
Occasional thing we do when Marcus is feeling social. Learn to make risotto properly, or how to break down a whole fish. Then you eat what you made. Pretty fun, actually.